Bourbon Recipes


Kentucky Blizzard

I tripped over this one while perusing MadeMan.com & quickly figured it was worth a try. The cocktail kind of goes against my “classic” intuitions, but … the ingredients are all old-school, and I was thirsty. Thirst more than quenched, I sipped my next and found the drink to solidly hold its own against the 85 degree night and was easily able to compliment the Sammy Davis Jr. I had on the phonograph. Bourbon’s a good pal of mine, and he didn’t at all mind putting on some cranberry socks for the evening. Try it and trust me, this is a great patio cocktail.

Here we go -

  • 1 1/2 oz bourbon
  • 1 ½ oz cranberry juice
  • 1/2 oz lime juice
  • 1/2 oz grenadine
  • tsp. sugar

Shake with crushed ice until ice-cold in a shaker, pour into a double-old-fashioned glass. Garnish with a slice of orange.

Bourbon Cocktails…a Bit Off the Beaten Path

I probably have eight or nine bottles of bourbon sitting behind my home bar; I love the spirit that much. There’s just something about the smoky, sweet, peppery, vanilla flavor tied in with the varieties and its rich American history that draws me to the spirit more than any other. One can find delicious and complex bottles for under $20, though when you feel like dropping a little cash and spending up, you can find mid & expensive bottles of bourbon that are worth the extra dough. You just savor them a little longer by using them more sparingly. I love manhattans most of all. With all their variations and pour nuances, I can make a subtly different manhattan four nights a week and no two will taste alike. That being said, I want different bourbon cocktails too, and while our site has quite a few different bourbon cocktails, I thought it was time to turn you all on to a new batch of classics and provide a few good reasons to maybe buy a second bottle of bourbon for your bar. The type of bourbon you use in a cocktail is up to you; it’s a matter of taste. I usually save the higher-end bottles for just a couple of ice cubes and a splash of cold water.

Allegheny

We made these as after-dinner cocktails, and they were a huge hit. The blackberry element combines with the sweetness of the bourbon to create a perfect blend as a substitute for dessert. The dry vermouth, as backdrop, balanced the cocktail out and prevented a too sweet experience. In the manhattan family, you’ll find The Allegheny a nice substitute and a drink that tastes like a good bourbon statement.

Here we go -

  • 1 1/2 oz bourbon
  • 1 oz dry vermouth
  • 1/3 oz blackberry liqueur or blackberry brandy
  • 1/4 oz lemon juice
  • couple dashes Angustora bitters

Shake w/ cracked ice, serve up or on the rocks. Garnish w/ a lemon twist.

Bourbon Rumbo

A high-ball cocktail that can easily be added to your home-bar arsenal , this Rumbo has an old-school finish with the canned orange slice that I really like. She’s a strong drink, but the cut of club soda and the orange combat nicely in the glass. A great pre-dinner party cocktail, this drink is as visually impressive as it is tasty.

Here we go -

  • 3/4 oz bourbon
  • 3/4 oz gold rum
  • 1/2 oz sweet vermouth
  • 1 tsp sugar
  • couple dashes bitters
  • cold club soda
  • 1 slice cocktail orange in syrup, drained.

Pour sugar, bitters & a bit of club soda in a tall glass and stir till mixed. Add bourbon, vermouth& rum, stir again. Fill glass with ice then fill with club soda. Stir and garnish with orange slice in the drink.

Bourbon Collins

Name says it all. If you’re like me and generally switch to the browns come the cool months, the Bourbon Collins can be your G&T till spring rolls around. Sweet, satisfying and bourbony, this Collins is a great pour for your poker games.

Here we go -

  • 2 oz bourbon
  • couple dashes Peychaud’s bitters
  • 1/2 oz lemon juice
  • 1 tsp sugar
  • cold club soda

Shake bourbon, bitters, lemon juice & ice till cold, then pour into tall glass. Add a bit more ice, then fill with club soda and float a lemon wheel in the drink.

Marker Man

San Francisco barman, Kevin Diedrich, came up with this one, and after a 3-week infusion period, I was finally able to make my own. This calls for a blueberry bourbon infusion of 3 pints blueberries into one bottle of bourbon. Mr. Diedrich uses Makers Mark, but I made mine with the new Early Times 354 bourbon & had a fantastic result. The 354 runs about $20 less a bottle. This is a great Thanksgiving through Christmas cocktail, but I’d also drink one at pretty much any point during the year.

Here we go -

  • 2 oz blueberry infused bourbon (3 pints of blueberries in one 750ml bottle of bourbon for 3 weeks; strain bourbon into clean bottle)
  • 1/2 oz Benedictine
  • 1/2 oz dry vermouth
  • couple dashes peach bitters

Stir all ingredients with ice in a martini pitcher till ice-cold. Strain into cocktail glass and garnish with a few floating blueberries.

Thoroughbred

Seattle bartender, Jamie Boudreau, invented this slushy bourbon delight that I recently tried and would drink anytime of the year. Fresh peaches for the puree would be idea, but if it’s off-season, I’d use frozen or even drained canned. This is an ideal late afternoon/early evening cocktail when you’re just mellowing out over a game or listening to music. Delicious.

Here we go -

  • 2 oz bourbon
  • 1 1/2 oz peach puree
  • 1 oz lemon juice
  • couple dashes Angustora Bitters
  • splash of club soda
  • crushed ice

Pour ingredients into a double old fashioned glass and add crushed ice to fill. Stir till outside of glass is frosty cold.

So, there you have it….a few bourbon based cocktails you might not have tried. We have dozens of other bourbon cocktails here on site. If you’re still looking, then explore here. We’ll have something for you.

Bourbon and Ginger


Simple, subtle and absolutely worth mentioning. This drink involves little mixing, just the proper ingredients, and the right glass. If you mix it perfectly and have the right Ginger on hand, you’ll be hard-pressed to ever order a rum and coke on a night out again. You’ll fall in love with this underground classic. For years, the quick pour of the golf-pro, the Ad exec, and the Bank VP, the Bourbon and Ginger will become your poker staple. A great drink for Fall and Winter; not too sweet, easy to drink, nice on the stomach, quick to mix.

You have to have the right glass for this one. Go to a thrift shop, garage sale, kitsch shop or in an old box in your parent’s basement and find a set of Hi-Ball glasses. Ideally, they should stand around six or seven inches tall. The classics of the day came with naughty cartoons or 60’s, geometric patterns stenciled on them. You’ll need a set.

Here we go:
- 2 Ounces good Bourbon
- Ginger Beer to fill.

When it comes to a Bourbon and Ginger, Ginger Beer is where you need to go. Mr. Booze’s absolute favorite brand is Goya. It’s rich and gingery to the point of being almost peppery. Fill your glass half up with ice; add a stir stick. Add your bourbon then fill to near top with the ginger beer. Stir sharply ‘til its frothy. You can throw in a cherry if it is Christmas.

Tom Collins

You go to the fridge and reach for a beer after you cut and trim the lawn and I get it, it’s hot, your itchy, you’ve earned a cold one. But…if you ever happen to wait ‘til after 5pm on a Summer’s day to tackle your yard, I highly recommend a tall, cold Tom Collins as your reward. Put the mower away, grab a shower and head down to your bar. Put on some Herb Albert’s Tijuana Brass, mix yourself up this cocktail and slide on in to Saturday evening. The Tom Collins is a Summer Time Classic. It fights with a Gin and Tonic for my attention from June ‘til September. Strong, sour and delicious, you need to know how to make a good one.

This recipe calls for simple syrup; boil a cup of sugar to a cup of water, stir ‘til clear. Leave out to chill to room temperature. Bottle and refrigerate. It’ll last a couple months in there.

Here we go –

 

  • 3 ounces Gin
  • 2 tsp. Simple syrup (feel free to add an extra if you like sweet)
  • 1 ounce lemon juice
  • cold club soda

 

Shake the gin, syrup, and lemon juice in a shaker with ice. Strain into tall glass half filled with cracked ice. Pour soda to fill. Sink a slice of orange and/or lemon and a maraschino cherry. Add a stirrer and relax to the sounds of Herb Albert’s Whipped Cream & Other Delights.

Old Fashioned

old-fashion

There’s a great scene in the hilarious, 1963 movie, It’s a Mad, Mad, Mad, Mad World, where, while trapped on a drunk’s plane 2 boobs are ordered to the cabin bar to “whip up a couple of Old Fashioned. For every reason I laugh every time at this scene and used to wonder what was this drink that Jim Backus would send Mickey Rooney and Buddy Hacket to the back of a screaming twin-prop to whip up? Well, after I had my first Old Fashioned, I understood.This drink is damn good. Apparently, an honest to goodness bourbon distiller and a bartender chum came up with this classic back in 1900. Yes sir, Colonel James E. Pepper and a bartender at the Pendennis Club in Louisville were responsible.

This one takes a bit of time and trouble to make but she drinks well and is a drink absolutely conducive to conversation. 3 friends plus 6 old fashioned = 2+ hours of bar talk. There’s just something about bourbon that loosens lips.

Here We Go –

  • 2 ounces Bourbon (this drink was made for Early Times)
  • 2 dashes Angostura Bitters
  • 1 White Sugar Cube
  • Soda Water.

Place sugar cube in an old fashioned glass and soak with the bitters. Add a splash of soda to cover the cube and crush cube with a bar spoon. Add cracked ice to near top of glass. Add bourbon to fill. Stir and garnish with a slice of orange and a maraschino cherry. I add a twist of lemon peel. Enjoy and gab away.

Kentucky

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Just another Old School, 1950’s-tasting cocktail that I found in a musty bar bible. I mix ‘em up a lot when I’m playing poker; don’t ask me why, probably because the drink sounds like a card game, and they’re easy to make. I suppose the name derives from the birth state of the cocktail’s main ingredient. Who knows? But I do know one thing … she sure does drink well.

Here we go –

  • 2 oz Bourbon
  • 3 oz Pineapple Juice

Shake in a shaker with ice, strain into a cocktail glass. Badaboom … bottom’s up.

Buck

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A Buck is a cocktail so old; apparently it’s come back from obscurity a number of times, become popular again only to fall back off the radar. What Mr. Booze loves about it is that The Buck can be made with darn near any spirit you’re partial to. It’s a summer drink, made in a tall glass as a liquid weapon against a muggy August evening. I drink my Bucks in the carport on hot evenings with a little jazz n the background. The sound of summer cicadas and a Buck…how sweat it is.

Here we go –

  • 3 oz Booze (Apple Jack or Bourbon or Gin or Rum or Tequila or Rye or Vodka)
  • 2 tablespoons lemon or lime juice (whichever you happen to prefer)
  • Ginger Ale or Ginger Beer (Mr. Booze always goes with Ginger Beer)

Fill a tall Hi-Ball glass 2/3rds up with cracked or crushed ice, add the juice, the ribbon peel of the lime or lemon, and the booze. Fill to the top with the ginger then stir softly.

Find aluminum lawn chair in a shady spot and enjoy.

Bunny Hug Cocktail

I stumbled over this one in a recipe book published in 1934. It calls for Absinthe.   I was recently given a bottle, and this sounded like the drink to crack her for. Absinthe is legal again in the States, so if you’re curious about this once forbidden liquor, why not a night of poker with the boys and … Bunny Hugs?

Here we go –

  • 1 ½ oz Gin
  • 1 ½ oz Bourbon
  • 1 ½ oz Absinthe

Shake with ice ‘til freezing cold. Serve up in a chilled cocktail glass. Be careful, Bunny Hugs will F you up.